Studies on decrease of gelatinization ratio of cooked rice in preservation
Bulletin of the Faculty of Education, Yamaguchi University. Natural science Volume 27 Issue 2
Page 175-183
published_at 1977
Title
米飯の保存中におけるα化度の低下について
Studies on decrease of gelatinization ratio of cooked rice in preservation
Creators
Sakurai Ritsuko
Source Identifiers
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口大学教育学部
Date Issued
1977
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00243950
Schools
教育学部